Sawaddee ka! Hope you enjoy this video! Here are some useful links: WRITTEN RECIPE + BLOG POST: hot-thai-kitchen.com/3-chili-fried-rice/ THAI CHILI PASTE RECIPE: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-KGsHX4HScDw.html SUPPORT THE SHOW and watch my videos AD-FREE and get bonus content by joining us on Patreon! www.patreon.com/pailinskitchen IF YOU HAVE QUESTIONS about this recipe be sure to first watch the whole video and read the blog post on the website with lots of extra info. If you still have questions you can post it here for the community to answer, or tweet me on Twitter @hotthaikitchen, or refer to the contact page on my website. If you leave questions in the comments I may not see them due to the large volume of comments. As always, thank you for watching! - Pai
This came out great. Best fried rice I've ever made. Growing Thai Holy basil outside has been a lot of work, but a dish like this is the payoff. Added diced bird chilis to the garlic for the sautee. Delivered a wonderful, whole-palate heat.
If you're interested in more fried rice recipes,what about to try these recipes? beef baked rice :ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-MRlVMUhR21Y.html stuffed chicken wings with fried rice:ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-dXBkjR_2XWY.html
I love basil fried rice. I've been taking a shortcut lately. Uncle's Ben's microwave Jasmine rice. Just nuke it and then spread it on a pan. Stick that pan in the oven on convection and at a low temp until it is considerably drier. Stir it occasionally to allow steam to release. Easy peasy. I also velvet my chicken. I know that it a Chinese technique but it really does keep that chicken from drying out. Thin-sliced beef takes to velveting very well, too.
I do the same with my rice if I don't have day old cooked rice. I make the rice, spread on a plate and place it in the freezer for quick flash cooling. thanks for all the vids and cooking lessons! your kitchen looks great too!
This is spectacular! But next time it gets more chiles. I only added four Serranos at the end, that wasn't near enough. Mo hotta, mo betta! Really happy I found your channel. Already made your green curry paste / green chicken curry. It was great! Now to tackle red curry paste with my new mortar and pestle!
Hey Pailin. There are two ways I make rice. I make a day old or the morning of. Say about 6 hours before cooking. I don't make them just prior to cooking cuz it will taste too mushy. I mainly make vegetable fried rice cuz the other dishes contain meat / seafood cuz I don't want an all meat / seafood meals for my family. I like to mix it a bit. I've been cooking Chinese at home for over 7 years. I went to an Asian grocery store 3 hours away from my home in the province of Ontario and have noticed price increases but managed to find good reduce priced produce. In a previous video about different types of oyster sauces, I wanted to try the premium aka lady on the boat but the price was way too high for a small bottle. It was almost the same price as a large can of regular oyster sauce so I had to pass but someday I would love to try. The timing is just not right at this time. Thank-you for sharing this video.
If you're interested in more fried rice recipes,you might like these recipes😊😊: beef baked rice :ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-MRlVMUhR21Y.html stuffed chicken wings with fried rice:ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-dXBkjR_2XWY.html
hi Pailin! I love your channel, love the recipes and your humble passion for cooking and teaching. I live in Vancouver, went to T&T and H-mart (neither Thai markets lol) but couldn't find the thai paste. Can you tell me where you buy it in Vancouver please? I couldn't find the info in your blog post either ... Thank you!
Hi Hugo, Adam here! Re where we shop for the show we got to T&T first, and if no luck then Dong Thanh Supermarket or My Tho Supermarket (both close together on Kingsway) or 88 Supermarket - all are on the map here ... hot-thai-kitchen.com/locate-a-thai-grocer. Cheers and good luck! :)
update: it took me a few trips to track down the nam prik pao, but it was a success 💕 i must say, you've really outdone yourself with this one, pailin!! this very well might be the most delicious thing i've ever eaten 🤤🥰
It's been a fat minute since I watched any of your videos, Miss Pailin, and I feel awful! Rectifying that as of now, and this video is as charming as ever. I have got to try to make this myself some time--how likely is it that I can find this chili paste in, say, my local Super H-Mart here in Dallas? It sounds yummy to me!
Hi Adam here and H-Mart should be good for it I'd think? Alternately see if there is something near you on here? hot-thai-kitchen.com/locate-a-thai-grocer/ Cheers and good luck!
I just stumbled upon this channel a few days ago. It’s great! I live a block away from Little Saigon in San Francisco, and there is a market there with all kinds seasonings, pastes, sauces, dried veg that I am fascinated by. Your videos are very informative and helpful as stumble my way through the mystery of all. Not to mention the Korean three blocks. Thanks for the insight. I love it. 😎👋
Hi Adam here and I'd say a skillet should work if you're not making a lot (wok is just easier), otherwise if you’d like to ask her that one directly rather that put it out to the community (as she doesn't see the comments on here once the post is more than a week old, as per her note above), you can check out all the options to get hold of her at hot-thai-kitchen.com/contact . Cheers!
My homemade chili powder from "dehydrated small chili" (product of Thailand) is extremely hot, so i can't use enough to show its smokiness. Is there a different kind of Thai dry chili i can use?
I would not use Thai chilies if they are too hot for you, so you can use another kind of milder dried chilies, like ones from Chinese grocery stores, or even the "red pepper flakes" from non-Asian stores. They don't taste all that different once dried and toasted.
@@SpazTheGamer the difference is negligible, we're talking 238 vs 191 calories per 1 cup. If you're that strict on weight watching probably better to not have fried rice at all. Plus Jasmin and Basmati have different aromatic, texture and flavour profiles swapping them changes the taste of the dish.
A bit controversial with the day old rice. Expert Chinese chef Wang Gang takes his cuisine seriously. Maybe this is some personal belief or a Thai thing, but Chinese cooks really know their stuff. I definitely disagree.
I remember eating this long ago when I was visiting Thailand. And the taste is so good. Even the Thai basil fried rice from 7-Eleven tasted just as great. I'm missing Thai food so much. Thank you for this recipe, P'Pailin! ♥️
Hi Adam here! If that info isn't in the written recipe (linked above) and you want to ask her directly rather than put it out to the community (see her note above on comments) you can use one of the links above under "Show more" and then "Connect with me". Cheers!
Oh yeah, that brand of chili paste is good, but I can't find it at any stores that usually have it. Maybe it's out on a container ship waiting to unload on the west coast. Very frustrating!
looks good! never tried adding thai chili jam onto fried rice..though i have used other chili-based condiments before. imma give this a try one of these days. thanks!!
Please!!!! Does 1.5 cup cooked rice mean A 1.5 dry rice that is then cooked after measuring 1.5 cup dry rice or B cook your rice then measure out 1.5 of rice that has already been cooked look at your recipe link Thanks!!!
Or just parboil the rice for 3 min, rinse with a colander, put on a bamboo steamer, and steam it for about 13-14 minutes. . I got this trick from the Chinese cooking demystified channel. It makes the rice more "fryable". I used this technique several times.
Hey Pai. Long time Filipino fan here. I noticed we share the love for eggs and I really want you to try “Tortang Talong” its a grilled eggplant omelette super delish. You’re gonna love it. Love lots. Serve it with fresh tomatoes on the side too for some “freshness” 😂
The Thai restaurant I worked at used potioned day old rice for there fried rice. When they steamed rice for the day they would even steam extra to make sure there would be enough to cool for the next day.
My Thai grocer is on a break because the local market is under renovation. I'm bummed I won't be able to get Thai basil, holy basil and the tom yum trinity easily for more than a month (I cook Thai food almost every week). Luckily I still have some nam prik pao and the Thai basil is optional. Can't wait to try.
here in Spain I get only : Nam Prik Ta-dang (Lerpang) (is thai also), do you know it, it's good?, because Ta-dang, it's for me a new name: use to eat fresh Nam Prik Pao, homemade, when I lived in Thailand, thank you for any help
Hi James, Adam here and they are REALLY hard to find online! She got hers at a local T&T supermarket ... so try something like that around you? Cheers and good luck!
Does anyone add any soy sauce, oyster sauce or fish sauce to this recipe? There’s a Thai restaurant I like to order something like this from but I think it’s more of a fusion between Basil Fried Rice and Chili Fried rice.
Hi Adam here! If you want to ask her directly rather than put it out to the community (see her note above on comments) you can check out options to get hold of her here hot-thai-kitchen.com/contact Cheers!
Thanks for this, super helpful and definitely delicious. Re grinding roasted chillies in a coffee grinder... ? Does this add to the coffee flavour later?!
I use a grinder for coffee, and I have a grinder for spices. Sometimes I will also just use the mini chop food processor in which I make hummus, pesto, etc.
Hi Adam here, and she went to an international school in Thailand and then to New Zealand of a while. You can check out more on that here hot-thai-kitchen.com/about/ (I also personally think she's very good with languages :)) Cheers!
I’m lazy so I always make my rice day of, but the VERY first thing I do before I start veggie prep and such is spread it out on a baking tray and set it in the fridge! Then pull out when it’s time to drop in the wok! Like 15 minutes while the protein marinates and I’m chopping veggies it’s drying out and cooling off!
those chilli pastes have warnings for pregnancy and such.. and lead... any advice regarding htis? making your own is so challenging but the risk on these labels is also concerning
Hi Adam here - and yes I should think so! I think you're going to have to ask her that one directly though as she doesn't see the comments on here once the post is more than a week old (as per her note above). You can check out options to get hold of her here hot-thai-kitchen.com/contact . Cheers!
